Ribs are safe to eat at about 145°F (63°C), but they’re not tender and “rib- like” until they reach roughly 190–205°F (88–96°C).

Safe vs best temperature

  • Food safety (minimum):
    • Pork ribs are considered safely cooked once the thickest part of the meat hits at least 145°F (63°C).
* At this point they’re technically done, but still chewy because the collagen hasn’t broken down yet.
  • Best eating quality (fall-off-the-bone zone):
    • Most pitmasters aim for an internal temp around 190–203°F (about 88–95°C) for tender, juicy ribs that pull cleanly from the bone.
* In this range, the collagen turns to gelatin, so the meat gets that classic “bite through, almost fall-off-the-bone” texture.

Simple rule of thumb

  • Shoot for:
    • Pork ribs “okay to eat” : 145°F.
* **Pork ribs “actually delicious”** : 190–203°F.
  • Use an instant‑read thermometer in the meatiest part, avoiding the bone, and start checking as you approach 190°F.

Bottom line: keep cooking past the safe temp and pull your ribs when they hit about 195–200°F for the best mix of tenderness and juiciness.

Information gathered from public forums or data available on the internet and portrayed here.